Mexican green spaghetti or espagueti verde is scrumptious pasta dish made with a creamy roasted poblano pepper sauce. This dish is super easy to make and you could have it on the table in about 30 minutes.
1/2cupvegetable brothor 1 teaspoon vegetable bouillon powder mixed with 1/2 cup water
1cuptable cream or media cremasubstitute with Mexican crema if desired
1 1/2Tablespoonsolive oilor vegetable oil
6tablespoonscotija cheeseor queso fresco or parmesan cheese
Instructions
We need to roast them to cook them. Roast on a gas stove over an open flame on medium-high heat. Turning occasionally until evenly charred on all sides.
Once the poblanos have blackened skin, place in bowl or plate or baking sheet and cover with plastic wrap. (Or place inside a plastic bag.) Leave to sweat for 10 minutes.
Use the back of a butter knife to peel away the charred skin. Next remove the stem and slice open to deseed.
Follow the package directions to cook the pasta al dente. Reserve 1/2 cup of the boiling water from the cooked pasta.
Place peeled poblanos in a blender (or food processor) along with the onion, garlic cloves, salt, black pepper, pasta water, vegetable broth and the media crema and blend until completely smooth.
Over medium heat, add a bit of olive oil to a large pot then once it’s warm pour in the blended poblano sauce. Stir until well combine and simmer until it thickens up.
Mix in the cooked and drained spaghetti. Toss to coat the pasta well.